This brie cheese bread is one of those simple pleasures that turns a loaf of bread into a showstopper. I first made this on a rainy weekend when I wanted something special but not fussy. The combination of creamy, molten brie with the crunchy saltiness of prosciutto and pistachios, finished with a kiss of hot honey and thyme, delivers a balance of savory, sweet and textural contrast that always gets compliments. It’s the sort of recipe you pull out when friends drop by or when you want to elevate a movie night into an occasion.

I discovered the mix of hot honey and brie while experimenting with pantry ingredients and favorite charcuterie flavors. Using a sturdy sourdough half as the base gives the dish structure so each slice holds the melted cheese and toppings without collapsing. The finished bread is rich and creamy, with bursts of crunchy salt from roasted prosciutto and pistachios and herbal notes from thyme. It’s perfect for late-summer gatherings or a cozy winter appetizer. My family always reaches for the buttery edges first and fights over the heel.

Ingredients

• Prosciutto (6 slices): Choose thin, high-quality prosciutto. The thinness crisps nicely in the oven. Look for familiar brands at the deli counter or pre-sliced packages labeled "prosciutto di Parma" for the best flavor.
• Sourdough loaf or baguette (half): Use a sturdy sourdough half or a large baguette sliced lengthwise. A denser crumb holds melted cheese without becoming soggy—artisan sourdough from the bakery works best.
• Brie cheese (8 ounces): Room-temperature brie melts to a smooth, velvety texture. Choose a triple cream or classic brie depending on how rich you want the dish. Slice thinly for even melting.
• Roasted, salted pistachios (2 to 3 tablespoons, crushed): Use roasted and salted pistachios for a nutty, slightly salty crunch. Chop or crush roughly so you get texture without lurking large chunks.
• Hot honey (2 tablespoons): A store-bought hot honey or a mix of honey with a pinch of cayenne will add sweet heat. Adjust amount to taste. Brands like Mike’s Hot Honey are reliable.
• Thyme (1 to 2 teaspoons, fresh or dried): Fresh thyme brings floral, herbal notes. If using dried thyme, reduce slightly since it’s more concentrated.
• Sea salt (1/2 teaspoon): A light finishing salt to lift flavors. If your prosciutto and pistachios are well salted, start with less and taste.

Instructions

Preheat and crisp prosciutto: Preheat the oven to 425 degrees F. Arrange six slices of prosciutto into small nests on a parchment-lined baking sheet so they have space and will crisp evenly. Bake for 10 to 12 minutes until the prosciutto is golden and crisp. Watch closely at the 10-minute mark because thin slices can go from crisp to burnt quickly. Remove and cool completely; they will crisp further as they cool. Prepare the bread and cheese: Line a baking sheet with parchment paper or foil and place half of the sourdough loaf cut-side up. Slice 8 ounces of brie into thin rounds and arrange to cover the top of the bread, overlapping slightly. You may have a couple of brie slices left over; save them for snacking or use them on crackers later. Leaving the rind intact helps the cheese hold together as it melts. Chop prosciutto and ready toppings: While the bread is getting ready, gently break the cooled prosciutto into small pieces. Roughly chop or crush 2 to 3 tablespoons of roasted pistachios. Measure out 2 tablespoons hot honey and have 1 to 2 teaspoons thyme and 1/2 teaspoon sea salt nearby to finish the loaf immediately after baking. Melt the cheese: Bake the prepared loaf for 10 to 12 minutes at 425 degrees F until the brie is fully melted and bubbling slightly at the edges. The bread’s crust should be crisp and golden. If the tops brown too quickly, lower the rack or cover loosely with foil for the last few minutes to prevent over-browning. Finish and serve: Immediately after removing the bread from the oven, drizzle 2 tablespoons of hot honey evenly over the melted brie. Sprinkle with the chopped prosciutto, crushed pistachios, thyme and sea salt. Use a sharp knife to slice carefully into serving pieces and serve warm so the cheese remains molten.

Storage Tips

Store any cooled leftovers in an airtight container in the refrigerator for up to 48 hours. Place wax or parchment between slices to reduce sticking. To reheat, preheat the oven to 350 degrees F and warm slices for 6 to 8 minutes until the cheese loosens. Avoid microwaving large pieces because the bread will become chewy and the cheese texture may separate. If you want to prepare components ahead, crisp the prosciutto and store it separately in a sealed container for up to 3 days.

Ingredient Substitutions

If you prefer a milder flavor, swap brie for camembert or a young triple-cream cheese. For a vegetarian version, replace prosciutto with thinly sliced roasted mushrooms or caramelized onions for that savory depth. If you don’t have hot honey, combine 2 tablespoons honey with 1/8 teaspoon cayenne or red pepper flakes. Use toasted almonds or walnuts instead of pistachios for a different nutty note. When using dried thyme, reduce to 3/4 teaspoon because dried herbs are more concentrated.

Serving Suggestions

Serve the loaf alongside a simple green salad dressed with lemon and olive oil to cut through the richness. It pairs beautifully with crisp white wines like Sauvignon Blanc or a light Pinot Noir. For a board-style presentation, surround the sliced loaf with grapes, fig jam, and extra crackers so guests can assemble bites. Garnish with a few fresh thyme sprigs for visual appeal and aroma.

Cultural Background

This recipe melds French and Italian influences: brie and thyme evoke French farmhouse baking, while prosciutto adds an Italian cured-meat tradition. Using sourdough as the base nods to artisanal bread cultures that value crusty loaves for communal eating. Combining sweet honey with savory cheese is a long-standing European practice that balances fat and acidity for a pleasurable mouthfeel.

Seasonal Adaptations

In summer, top the finished loaf with fresh fig slices or halved cherries for fruity brightness. In fall and winter, substitute roasted pears and a sprinkle of toasted pumpkin seeds for a seasonal twist. For holiday entertaining, add a few drops of balsamic reduction with the honey for an elegant glaze and serve with spiced nuts and pomegranate arils for color.

Meal Prep Tips

Prepare toppings the day before: crisp the prosciutto, crush pistachios and slice leftover brie, storing each separately. Assemble and bake just before serving so the cheese is warm and the prosciutto stays crisp. If transporting, pack the bread and toppings separately and finish in the receiving oven for best results. Use a shallow baking sheet with parchment for easy cleanup and to retain the bread’s crust.

This brie-topped loaf is one of my quick favorites when I want to impress without hours of work. Share it warm with good company and a simple salad, and let the honey-drizzled edges be the star. Make it your own by swapping nuts, herbs or the type of bread. Happy baking and even happier sharing.